• 4 boneless pork chops (1-inch thick)
  • 3 teaspoons olive oil (divided)
  • 3/4 cup quick-cooking barley
  • 1 cup celery (sliced)
  • 14 1/2 ounces chicken broth
  • 1 1/2 cups frozen corn
  • 7 ounces roasted red peppers, drained (and chopped)
  • 2 1/2 ounces sliced mushrooms (drained)
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup parsley (minced)


  1. In a medium ovenproof skillet, heat 1 teaspoon oil; add chops and brown on each side. Remove from heat; set aside. Heat the remaining 2 teaspoons oil; add barley and celery and cook, stirring often, for 5 minutes or until celery is tender. Add broth, corn, peppers, mushrooms, thyme, salt and pepper. Bring to a simmer; lower heat and cook, uncovered, for 20 mintues. Stir in 2 tablespoons parsley. Place chops on top of mixture; bake covered in a 350 degree F. oven to for 20 minutes until barley is tender.
  2. To serve, arrange chops on large serving platter. Spoon barley mixture onto the platter. Sprinkle the chops and barley mixture with the remaining 2 tablespoons parsley.
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